Once again I had to save a bunch of blueberries from their misery in the fridge
It was a Saturday morning and the kids were craving something yummy, and frankly, so was I. I open the fridge and I see the blueberries no one would eat just plain, right under the blueberries I also noticed a lonely banana that was placed in the fridge to dodge the fruit flies (I hate them!). Having these 2 fruits in mind I decided to make Blueberry Banana Muffins. Looking back it was a great decision. One and a half hours later, there were no muffins left.
Blueberry Banana and Cinnamon Muffins
Author: Maya Moscovich
Recipe type: Dessert
Serves: 10 Large Muffins
What's better than blueberry muffins when it's berry season? that's right, an extra touch of a banana. And the smell is amazing!
Ingredients
- 1½ Cups All Purpose Flour
- ¾ Cup Sugar
- 1 tsp Baking Powder
- ⅓ Cup Vegetable Oil
- ⅓ Cup Milk
- 1 Egg
- 2 Cups Fresh (or frozen) Blueberries
- 1 Banana – Mashed
- ½ tsp Cinnamon
Instructions
- Preheat oven to 400F (200C)
- Line a cupcake pan with paper cupcake cups
- In a mixer bowl, combine flour, sugar, baking powder, oil, milk and egg. Mix until it is a smooth batter.
- Add the mashed Banana, cinnamon and Blueberries and give it about 3 more stirs. You want to combine the blueberries in the batter but not mash them by mixing.
- Divide the batter between 10 paper cupcake cups. The cups should be ¾ full.
- Place in the preheated oven for about 20-25 minutes until muffins are nice and brown.
Can you use coconut oil instead of vegetable? Thanks!
Yes!! Should be amazing!
Thank you for getting back to me so quickly! Added the coconut oil and I think it made them even tastier! Thanks so much. Love your recipes for my family!